Category Archives: Recipes

Inspired by my trek to Penzey’s, I was writing and heard that Jim was coming home from his first day on the new job (it went well, thank you).

I had three half-chicken breasts, vastly different in size. I placed them on a half-sheet pan and sprinkled with salt and pepper and the new Penzey’s Greek Seasoning on both sides. I had limes, not lemons so did not use citrus but lemon would have been lovely.

The chicken breasts were placed in a 400 degree oven for 30 minutes then turned to 375 degrees as four red-skinned potatoes cut in wedges, seasoned with salt and pepper and oregano and tossed in Greek extra-virgin olive oil, were added to the oven in a separate pan. After ten minutes I took the potatoes out and flipped them and turned down the oven to 350 as the chicken was nearly done.

Ten minutes more for the potatoes. I took them out for another flip and moved them to the top shelf of the oven, having removed the chicken to a plate loosely covered with foil. Turned the oven back to 400 and blasted the potatoes for another ten minutes.

I bought a large, lovely ($$$) tomato at a specialty store today so cut it in wedges and placed in a bowl with salt and pepper, basil, olive oil and a splash of Balsamic vinegar.

Put it all together and keep the dog from jumping up and it was a great impromptu dinner!

Breakfast Plans:

I have some potatoes left that I can cut up and make home fries, maybe even unhealthy ones cooked in saved bacon fat! Next is an omelet with already-made duxelles and already shredded cheddar cheese. Two slices microwaved deep-smoked bacon from the butcher counter, grapefruit juice and hot herbal tea. That sounds good to me, how about you? No, I’m cooking here in the morning.

Serves 4

We grew up with stuffed peppers as kids and once I was an adult and got to make my own recipes, I came up with one that I continue to modify constantly.

Take a snug dish for four half-peppers, either 8X8″ square or an oblong or whatever pan you like.

Ingredients:

Two large peppers, I try for color, halved and seeded, de-ribbed and stemmed. Salt and pepper the upturned peppers in dish.

Take 1/2 medium onion and 1 large garlic clove, chopped finely, and sautee in olive oil with salt and pepper and a pinch of thyme until soft, no caramelizaton. Remove to large bowl.

For the meat, I prefer 1 lb. ground white meat turkey. Jim prefers ground beef, which I drain before adding to the mixture. Season with salt and pepper, pinch of thyme and marjoram/oregano. Add to large bowl.

3-4 canned tomatoes, seeded and chopped. Add to large bowl.

1 cup rice with two cups water or stock, cooked through about 17 minutes, boiled then simmered. Yep, add to bowl.

Grated fresh Parmigiano-Reggiano cheese and about 1-2 Tbsp. unseasoned bread crumbs.

You control the mixture here as to what you like. The rest can be leftovers for you or the dog!

Mix onions, garlic, meat, rice, tomatoes, about 1/3 c parmesan and taste and correct seasonings.

Fill pepper halves, spilling any extra along the sides inside the baking pan. Top with bread crumbs and additional parmesan cheese. Bake at 350 degrees for about 45 minutes, uncovered, until everything is warmed through and the peppers are cooked.

Note: Mom used to always boil the peppers before baking. Nowadays we prefer to keep all those good vitamins in and the peppers really do cook in this time. Cheers! Dee

Take two fresh cukes, cut off ends and peel. Halve and seed. Chop and place in food processor. You’ll be adding 1 quart plain non-fat or low-fat yogurt. First add salt and pepper (white pepper if you want, I don’t mind black specks in my soup as long as they’re tasty). Pulse the chopped cucumbers. Add about a cup of yogurt and puree. You could use a blender for this instead of a food processor.

When pureed add to a bowl with the rest of the yogurt and whisk. Add lemon or lime juice to taste and more salt or pepper if needed. Whisk until blended and it tastes right.

Chill to meld flavors. Serve cool, not cold or room temp, as an appetizer. Serves four. If you have extra plain yogurt place a dollop in each soup bowl (mug, whatever) with chopped chives or even flat leaf Italian parsley sprig.

This is a recipe from Gourmet, circa 1990. I wrote and asked permission to reprint the article giving appropriate credit to the publication and publisher but was denied.

Here is the link: http://www.epicurious.com/recipes/food/views/SPICY-ALMONDS-AND-CASHEWS-13387

This is a great host/hostess gift and something good to have on hand for any party. I’ve made it many times and bring it to Nanny’s every year for Thanksgiving and to Jim’s parents whenever we visit.

My notes are as follows. Try to get raw, unsalted nuts if you can. I usually can’t find blanched almonds but don’t mind the skin. If you have to get roasted, salted nuts OMIT salt from the recipe. I place the nuts in a 350 degree oven for 5 minutes if already roasted, 10 minutes if raw, coated with the spice mixture. Be sure to cool thoroughly before storing – it takes a while. Try to restrain yourself from eating them all while cooling, and keep your family away as well!!!

You might think they’re not crispy enough when they come out of the oven. Better not to overcook or burn them. They’ll crisp as they cool. Enjoy!